Ragù Bolognese | Christopher Kimball’s Milk Street

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Milk Street Recipe
Milk Street Bowtie Ragù Bolognese

Ragù Bolognese

Appears in March-April 2020

3¼ hours (40 minutes active)

Ragù Bolognese

8 Cups

This recipe makes enough ragù for lasagna Bolognese with enough leftovers for another night's pasta dinner. Try to purchase pancetta in a large chunk from the deli counter, and if it comes in casing-like plastic, make sure to remove and discard the wrap before use. The next best option is packaged already diced pancetta; if pre-sliced is the only option, it will work, but will cost a lot more and requires less time in the food processor. We add a bit of powdered gelatin to give the ragù a rich, velvety body that otherwise would require a lengthy simmer to achieve. The finished ragù can be cooled to room temperature and refrigerated for up to three days.

Don’t trim the fat from the beef and pork. The fat makes the ragù rich and supple, and carries the flavors of the other ingredients. Don’t process the beef and pork too finely; a coarse grind yields the best-textured sauce.

8

Cups

3¼ hours (40 minutes active)

4 tablespoons (½ stick) salted butter
3 tablespoons extra-virgin olive oil
1 large yellow onion, cut into rough 1-inch pieces
1 medium celery stalk, cut into rough 1-inch pieces
1 medium carrot, peeled and cut into rough 1-inch pieces
2 28-ounce cans whole tomatoes
1½ pounds boneless beef short ribs, cut into rough 1-inch chunks
1 pound boneless pork shoulder, cut into rough 1-inch chunks
8 ounce piece pancetta, cut into rough 1-inch chunks (see note)
¼ cup tomato paste
½ cup dry white wine
2 cups low-sodium beef broth
4 bay leaves
½ teaspoon red pepper flakes
2 tablespoons unflavored powdered gelatin
Kosher salt and ground black pepper
Ingredients
  • 4

    tablespoons (½ stick) salted butter

  • 3
  • 1

    large yellow onion, cut into rough 1-inch pieces

  • 1

    medium celery stalk, cut into rough 1-inch pieces

  • 1

    medium carrot, peeled and cut into rough 1-inch pieces

  • 2

    28-ounce cans whole tomatoes

  • pounds boneless beef short ribs, cut into rough 1-inch chunks

  • 1

    pound boneless pork shoulder, cut into rough 1-inch chunks

  • 8

    ounce piece pancetta, cut into rough 1-inch chunks (see note)

  • ¼
  • ½

    cup dry white wine

  • 2

    cups low-sodium beef broth

  • 4

    bay leaves

  • ½
  • 2

    tablespoons unflavored powdered gelatin

  • Kosher salt and ground black pepper

Directions
JUNE 2021
THERMOWORKS DOT AND THERMAPEN MK4

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